Description & specifications
The Masakage series is a collaboration between the blacksmiths in Takefu Knife Village in Echizen and the sharpener Takayuki Shibata in Hiroshima.
The series is forged by Yoshimi Kato and has been named Koishi (pebble), as the tsuchime finish (hammer marks) gives the impression of river stone and, together with the American cherry wood handle, the knife has really good weight and balance.
| Type | Gyuto - Chef's knife |
| Length | 210 mm |
| Forging and steel | 3 layers - blue super/stainless cladding |
| Grinding | Double-edged/standard |
| Handle type | Octagonal - American cherry |
| Stainless steel |
NO! |
| Hardness | 64-65 HRC |
|
Specs (May vary due to handmade) |
Length: 210mm. Height: 47mm. Weight: 154g. Width out of the handle: 3.5mm. |
Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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